This shwarma chicken recipe transports me to those amazing shwarma places all over Israel. Although the shwarma flavor of this dish is reminiscent of Israeli Shwarma often served in pita or lafa, this recipe is low-carb since the shwarma is surrounded by gorgeous roasted vegetables instead of a bread pocket.

This recipe combines the magical flavor of shwarma chicken with the fresh and colorful flavors and textures of rainbow roasted vegetables. This low-carb main dish is simple and quick to prepare and tastes just heavenly. Best of all, cleanup is a cinch because everything is roasted in one pan.

Dice vegetables into 1″-2″ pieces. Place the vegetables on a baking sheet lined with foil or parchment paper in a single layer. Drizzle olive oil and then sprinkle with salt, garlic, pepper and ginger.